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Roasted Parmesan Sweet Potatoes


Roasted Parmesan Sweet Potatoes recipe | TeenieCakes.com

My mom occasionally baked sweet potatoes when making a roast. My sisters, brother and I wouldn’t touch it, so my parents happily enjoyed these tuberous roots to themselves. Come to think of it, they never really insisted or enforced that we partake in its consumption and happily enjoyed it for themselves. 🙂

So all these years later, I’ve decided to give sweet potatoes (also sometimes mistakenly referred to as yams in the United States) another try. These colorful roots boast some impressive health benefits. Did you know that sweet potatoes rank #1 in nutrition compared to other vegetables? What isn’t there to like about them? If you’re not familiar with its flavor and sweetness, you will be surprised how much they are not like potatoes. They remind me more of a squash. Even cutting into them while prepping to roast them, revealed a rougher texture.

They are sweet, and I admit…took some getting used to because my mind stubbornly held that they looked like potatoes, but didn’t taste like potatoes. Tossed with some Parmesan, thyme and olive oil, these were a tasty, sweet and savory side dish with dinner.    Rosemary in place of the thyme would also probably give it a tasty spin.

Serving these roasted Parmesan sweet potatoes alongside some BLTs with avocado proved to be a complimentary combination. A serving with tender, juicy meat, like a roast, would be a good pairing too. As suggested by the crate my produce was packaged in: Depending on what you’re serving with the potatoes, a Chardonnay, Fume Blanc, French Colombard or Syrah would pair well with its distinct flavor.

Nutrition tidbits about Sweet Potatoes
  • Interesting article: What is the Difference between a Sweet Potato and a Yam?
  • One medium sweet potato is an excellent source of beta-carotene, vitamin A, vitamin C, copper, folate, and fiber.
  • According to the American Cancer Society, foods with high amounts of beta carotene help reduce the risk of some cancers.
  • The skins are edible and add even more fiber nutrients.
  • According to CSPI (Center for Science in the Public Interest), sweet potato ranks #1 in nutrition compared to other vegetables. Higher in nutrition then even carrots, spinach, broccoli, peas, tomatoes and squash!
  • Rich in potassium.
  • Some studies have shown that sweet potatoes may help stabilize blood sugar levels and are considered natural sources of inhibitors, which help diabetic patients to manage their sugar levels.

Note: I am not a dietitian or nutritionist. Consult with your family doctor(s) for nutrition and dietary needs.

Special Handling
  • More perishable than other types of potatoes. Store in a dry, dark area for up to 2 months.
  • Dampness will cause the potatoes to spoil.
  • Placing raw sweet potatoes in the refrigerator will cause the insides to become hard and can affect its taste and shelf life.

If you cook/bake with sweet potatoes and have some favorite recipes or suggestions, please share with me what types of savory or sweet dishes you make that include them. I have a savory dish I’m going to experiment with this week that include using both sweet potatoes and turnips…I’m looking forward to its results.



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Roasted Parmesan Sweet Potatoes

Serves 3-4

Ingredients

2 large sweet potatoes, peeled and cubed

2 large cloves garlic, minced
2 tablespoons extra virgin olive oil
2-3 tablespoons Parmesan cheese, finely grated
1/2 teaspoon dried thyme
Salt and Pepper to taste

Directions

Preheat oven to 400 degrees and position oven rack to middle position. Line the bottom of a large baking sheet with aluminum foil.

In a medium sized bowl, place the prepared, cubed sweet potatoes, garlic, olive oil, Parmesan cheese, dried thyme. Distribute the ingredients evenly to cover the sweet potatoes. Sprinkle with salt and pepper to taste. Transfer the sweet potato mixture to the prepared baking sheet and spread out the potatoes so that they are in a single layer.

Roast in oven for about 40 minutes -OR- until the sweet potatoes can be easily pierced with a sharp knife. Set the oven to broil and broil until the tops of the sweet potatoes start to brown, about 8-10 minutes (keep an eye on the potatoes when broiling, as your time may differ and you want to take care not to burn them).

Serve immediately.

December 21, 2010

Reader Interactions

Comments

  1. Allison says

    These were so delicious! My 2 y/o could not get enough! Only problem was we lost A LOT of them due to the bottoms burning onto the aluminum foil, and I literally couldn’t scrape them up without having to eat the foil too. 🙁 Doesn’t seem like others had this issue, so I am going to blame it on the fact that I think my oven runs a few degrees hot.

  2. Breeze says

    I make sweet potatoes at least 1x a week… So good! Will give this recipe a try. I often bake them whole (scrubbed, not peeled) and serve like a baked potatoe. Butter, salt & pepper. Great side for chicken or pork. Also tastes great with cajon seasoning on it. Sometimes I cube & boil and make a mash. Always good!

  3. patricia smith says

    I Roast Sweet potatoes often,however,i do not peel,simply scrub them well,then slice along the horizontalgetting 4-6 spears(depending on their size). Then toss with olive oil & salt & pepper,roast in a PREHEATED 400 oven,turning once during cooking. If you like,serve with low-fat sour cream OR plain yogurt! Yum!! This way the taste of the Sweet Potator eally shines!

  4. sarah says

    thank you so much for this – looks yummy xxx

    always remember x sweet potatoes aren’t even in the potato family – they are part of the BELLADONNA or DEADLY NIGHTSHADE Family! but strangely edible instead! tee hee xx

    but oh so good!

    • Cristina says

      Hi Sandi: I haven’t tried it with fresh Thyme, yet, but I’m sure if you like the flavor combinations of the two it will be tasty. Give it a try and please, let me know how you liked the flavor combo of the two! 🙂

  6. Denise Davin says

    If you place the potatoes in a large ziplock bag after cubing them, then add the remaining ingredients, shake gently and pour onto the baking sheet you will insure complete distribution of flavor and have no bowl to wash. Easy clean-up!
    Great recipe!

  8. lee says

    These were delicious! I was in awe of how easy they were to make, and my fiance and I really enjoyed them. We might even like them better than sweet potato fries (which we like a lot!). Thanks for sharing your recipe.

  9. Chef Dennis says

    those sound so good! I am always looking for new ways to serve sweet potatoes to my girls, I finally got them eating them!
    Wishing you and your family a healthy and happy holiday season!
    Dennis

  12. Kristi Rimkus says

    I love roasted sweet potatoes. It enhances their sweetness, and gives them a kind of carmely nutty flavor. Parmesan would make that even better.

    Merry Christmas to you!

    Kristi

  13. Monet says

    I didn’t grow up eating sweet potatoes either…I started experimenting with them a few years ago, and now I’m hooked! This simple recipe looks so delicious. I’m sure the parmesan cheese is great with these! Thank you so much for sharing this deliciousness with me. I hope you have a wonderful Christmas this weekend!

  19. Thatshowiroll says

    I love roasted sweet potatoes! I make it a lot during winter season, together with other vegetables and roots. I can’t think of a better way to eat them, but I’m looking forward to see your other recipe too!

  20. Jasmine says

    I love sweet potatoes baked in the oven and still eat them at least twice a month. You’re right, they are very nutritious. I have to try it with cheese and thyme, that combination sounds good. Thanks for the idea.

  21. Margie says

    Love the addition of parm & thyme. Along side BLTs? I like the way you think. I’ve got 2 huge sweet potatoes on the counter & can’t wait to give these a try. BTW, I just posted about sweet potato oven fries…

  22. Lindsey @ Gingerbread Bagels says

    Oh how I love sweet potatoes. But when I was a kid, I didn’t like them at all. I thought it was strange too how they tasted sweet but looked like a potato. My mind wouldn’t get over it either. I just love your savory take on sweet potatoes and the addition of parmesan cheese sounds soooo good. You take such gorgeous photos, sweet potatoes have never looked so pretty! 🙂

  24. Roxan says

    I love sweet potato. They are actually very prevalent in korean culture! My mom and grandma would sometimes just wrap them in foil and roast them whole, and then we would peel and eat them as a snack. I completely forgot about that until recently when one of my coworkers (also korean) brought in a roasted sweet potato, whole in a ziplock bag, and one of my other coworkers thought it was so weird! Have you tried sweet potato cake before? that is also really good. I had THE best sweet potato cake at the Starbucks in Korea a few years ago.
    I would love your roasted sweet potatoes – I just know it. I think the salty from the parmesan is the perfect pair for the sweet from the potato 🙂

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